Back to My Recipes PageChicken and dumplings has become a favorite in our house. It's a bit labor intensive but worth it. It serves about 6 people and freezes well. It's great warmed up too!
In a large saucepan, saute in 1/4 c. butter, 1/2 c. chopped onion, and 1/2 c. chopped celery until soft.
Add:
1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil (I don't use as much, I think it's a little strong, try another spice if you like? sage, oregano, rosemary, whatever)
4 c. chicken broth (I definitely use canned broth)
Bring to a boil. Cook and stir for a minute.
Add:
1 10 oz. Package of frozen peas (if you are using fresh, about a cup and a half and you'll have to cook it a little longer)
Reduce heat to about medium, stir constantly and cook about 5 more minutes.
Add:
4 c. cooked, cubed chicken (I cut my chicken into bite size cubes and brown them in a bit of oil. It doesn't take long until they're done)
Stir in the chicken and pour into a greased 13x9 inch baking dish.
To make the dumplings:
2 c. buttermilk biscuit mix
2 tsps. Dried basil (again, I don't use quite this much, if you've substituted another herb/spice for this above, I'd do the same here.)
2/3 c. milk
Combine above in a medium bowl and mix with a fork until moistened. Drop by teaspoonful on top of the casserole (make about 12). Bake uncovered at 350 degrees for 30 minutes. Cover and bake about 10 more minutes or until dumplings are done.
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